Old Fashioned Macaroni And Cheese
|Macaroni||2 Cup (32 tbs)|
|Onions||1 Cup (16 tbs), chopped|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Evaporated milk||1 Cup (16 tbs)|
|Ground black pepper||1 Dash|
|Shredded reduced fat sharp cheddar cheese||14 Ounce|
Cook the macaroni according to the directions on the package.
Drain and set aside.
Meanwhile, lightly spray a 2-quart casserole with no-stick spray and set aside.
Preheat the oven to 350°.
Lightly spray a large saucepan with no-stick spray.
Add the onions.
Cook and stir over medium heat about 3 minutes or until tender.
In a custard cup, stir together 2 tablespoons of the skim milk and the cornstarch until smooth.
Stir the remaining skim milk, evaporated milk, pepper and cornstarch mixture into the onions.
Cook and stir over medium heat until thick and bubbly.
Cook and stir for 1 minute more.
Remove the saucepan from the heat.
Slowly stir in the cheese until melted.
Stir the macaroni into the cheese sauce.
Transfer the mixture to the prepared casserole.
Bake for 25 to 30 minutes or until bubbly.
Let stand for 10 minutes before serving.